Description
Share their experiences from making macaroons. If the dough is to add a minimum of flour (accordingly, it will be more liquid), then the cookies will be hard and crunchy. If you make the dough thicker, as I have in the oven the cookies will rise a little, lightly browned, will be more soft. Remain unchanged only the delicious flavor of almonds!!! Almond cookies baked quickly enough, the time will depend on your oven (just don't overdry!!!).
Ingredients
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Rice flour
3 ст. л.
-
Flour
1 ст. л.
-
Almonds
100 г
-
Powdered sugar
150 г
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Egg white
3 шт
Cooking
Almonds to grind into powder (powder) with the help of a blender.
Mix the ground almonds, icing sugar, both kinds of flour. For some desserts and pastries uses only powdered sugar. For cooking macaroons recommend to use the powder and not sand.
Add the egg whites (NOT WHIPPED), mix well (you can use a mixer). Leave on for 30 minutes!!!, then whip for another 5 minutes. Should get a not too liquid batter, as too much liquid will spread on the baking sheet.
The average baking pan is placed 6-8 pieces (depending on size of cookies).
Baking tray lay a paper for baking. Spoon the almond paste and send in a preheated 180 degree oven for 15-20 minutes. Cookies should be a distance of 5 cm from each other. Note that the dough will spread a bit, so it's best to leave the place. After 15 minutes, stay for the cookies. It is IMPORTANT not to overdry!!! Allow the cookies to cool completely on parchment before you shoot. From this number, the test turned out 8 pieces of biscuit in diameter of 8-9 see
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